Easy Vegan Quiche with Flaky Gluten-Free Crust
User Reviews
5.0
3 reviews
Excellent
Easy Vegan Quiche with Flaky Gluten-Free Crust
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This gluten-free, vegan quiche combines a flaky gluten-free crust with a creamy, savory tofu filling. The subtle nuttiness of the crust balances perfectly with the “cheesy” tofu filling, seasoned with black salt, for an authentic quiche taste. Gluten-free, dairy-free, and egg-free, it’s a versatile, allergy-friendly dish perfect for Sunday brunch, weekday lunch, or mother’s day.
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Ingredients
Gluten free pie crust
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup tapioca flour
- 1 tablespoon garlic powder
- ½ teaspoon salt
- 2 tbsp flax in 4 tablespoon water
- 4 tablespoon plant milk I used oat
- 4 tablespoon vegan butter cold and cubed
Quiche filling
- 1 block firm tofu
- 2 tablespoon nutritional yeast
- 2 tablespoon tapioca flour
- 1 ½ tablespoon mustard
- 1 teaspoon garlic powder
- 1 tsp black salt
Optional toppings
- sliced tomato
- sliced onion
- chopped spinach
- roasted pumpkin seeds
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine almond flour, cassava flour, tapioca flour, garlic powder, and salt. Add the cold, cubed vegan butter, and mix until crumbly. Stir in the flax egg and 2 tablespoons of plant milk, adding an additional tablespoon of milk if the dough feels too dry.
- Press the Dough: Press the dough into a lightly oiled quiche or pie pan, covering the bottom and sides evenly. Use a fork to poke a few holes in the crust to allow steam to escape.
- Pre-Bake the Crust: Bake the crust at 350°F for 10 minutes, then remove it from the oven and set aside.
- Prepare the Filling: In a food processor, combine the tofu, nutritional yeast, tapioca flour, mustard, garlic powder, and black salt. Blend until smooth, adding plant milk a little at a time until the filling is thick but pourable.
- Assemble and Bake: Increase oven temperature to 375°F (190°C). Pour the filling into the pre-baked crust and spread evenly. Add your desired toppings. Bake for 20-25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and Serve: Let the quiche cool for 5-10 minutes before slicing. This helps it set for cleaner slices.
Notes
- Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Pro Tip: For the most authentic quiche flavor, black salt is key. Its subtle sulfur flavor gives the tofu filling that familiar "eggy" taste.
Nutrition Information
Show Details
Serving
1slice
Calories
243kcal
(12%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
523mg
(22%)
Potassium
129mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
587IU
(12%)
Vitamin C
3mg
(3%)
Calcium
125mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 243kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 523mg | 22% |
| Potassium | 129mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 125mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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